Classic Kiev Cutlets

Ingredients

• Butter 5 oz
• Poultry 1⅕ kg
• Parsley 0 oz
• Salt ½ spoons
• Chicken Egg 2 pieces
• Milk 5 fl oz
• Wheat Flour 0 oz
• Breadcrumbs 5 oz
• Vegetable Oil 10 fl oz

Step-by-Step Guide

Step 1

Prepare the chicken by separating it into two breast fillets along with the shoulder bone of the leg. Remove the skin. Place the fillets with the inner side facing up, make cuts from the center lengthwise on both sides, and lay the halves open to accommodate the filling, then gently pound them flat. Trim the white tendons to prevent the cutlets from shrinking.

Step 2

In a bowl, combine the chopped parsley, oil, and salt, mixing thoroughly until you achieve a smooth consistency. Divide the mixture into two parts, shape them, and place them in the freezer for 3–5 minutes. Then, place the mixture on the fillet, tightly wrap the patty, and return it to the freezer for another 3–5 minutes.

Step 3

In a bowl, combine the eggs and milk and whisk together. Dredge the patties in flour, then dip them in the egg mixture. Next, coat them in breadcrumbs, then dip them back in the egg mixture, and finally coat them again in breadcrumbs. Gently press down.

Step 4

Pour oil into a deep fryer and heat it to 390°F. Preheat the oven to 390°F. Fry the patties in the hot oil until golden brown (about 5 minutes), then finish cooking in the oven for 10 minutes. Before serving, blot with a paper towel.